Characterization of physical and chemical properties of swanggi fish meatballs with edamame paste substitution

Swanggi fish is characterized by high protein content, firm texture, and white flesh. This fish is well-suited for developing value-added products such as meatballs. The quality of Swanggi fish meatball products depends significantly on the type and formulation of raw materials used. This research aims to assess the impact of substituting swanggi and surimi fish meat with edamame paste on the physical and chemical properties of fish meatballs. The research method used a randomized block factorial design, consisting of 2 factors with 2 repetitions. Factor A is surimi and fish meat, while Factor B is the substitution of edamame for fish meat and surimi. Parameters measured in the fish ball products included water-holding capacity, elasticity, texture, protein content, and moisture content. Results show that surimi, as a raw material, yields superior physical and chemical properties compared to fish meat. The optimal formulation consisted of 70% surimi and 30% edamame paste, producing meatballs with a water-holding capacity of 30.59%, elasticity of 5.00, texture of 15.86 N, protein content of 26.79%, and moisture content of 70.70%. These findings demonstrate the potential of edamame-enriched surimi formulations to improve the quality of Swanggi fish meatballs.